Huevos a la Flamenco Recipe

Name: Huevos a la Flamenco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 1/2 small white onion, finely chopped; 2 large cloves garlic, finely chopped; 1 red bell pepper, roasted, peeled, and finely chopped; 3 ounces Serrano or prosciutto ham, finely diced; 2 large tomatoes, peeled, seeded and finely chopped; 1 tablespoons finely chopped parsley; 1 small bay lettuce; 1/4 teaspoons freshly ground pepper; 1/3 cup water; 2 teaspoons olive oil; 6 eggs; 1/2 cup cooked peas; 1 red bell pepper, roasted, peeled, and cut into 1/2-inch strips; 3 tablespoons dry sherry (optional); Sprigs of fresh parsley, for garnish and chunks of grilled country bread, for serving

Servings: persons

1/4 cup olive oil
1/2 small white onion, finely chopped
2 large cloves garlic, finely chopped
1 red bell pepper, roasted, peeled, and finely chopped
3 ounces Serrano or prosciutto ham, finely diced
2 large tomatoes, peeled, seeded and finely chopped
1 tablespoons finely chopped parsley
1 small bay lettuce
1/4 teaspoons freshly ground pepper
1/3 cup water
2 teaspoons olive oil
6 eggs
1/2 cup cooked peas
1 red bell pepper, roasted, peeled, and cut into 1/2-inch strips
3 tablespoons dry sherry (optional)
Sprigs of fresh parsley, for garnish and chunks of grilled country bread, for serving

1
Heat a large, heavy skillet over medium heat and add the oil.
2
Saute the onions, garlic, and red pepper for 5 minutes, or until the vegetables are softened but not browned.
3
Add the ham and stir for 2 minutes.
4
Add the tomatoes, parsley, bay leaf, salt, pepper and water and bring the mixture to a simmer.
5
Cook until the liquid has almost all evaporated and the mixture is quite thick.
6
Discard the bay leaf.
7
Preheat the oven to 400 degrees and lightly oil a 9 x 9-inch ceramic or earthenware casserole with 2 inch sides.
8
Spread the sofrito evenly in the base of the dish and break the eggs carefully, one at a time, in a circle on the top.
9
Heap the peas in 3 or 4 mounds in between the eggs and arrange the asparagus and pepper strips as a sort of frame for the eggs.
10
Sprinkle the top with sherry, if desired, and bake for 20 minutes, or until the eggs are done to your liking.
11
Garnish with a few parsley sprigs and serve at once, accompanied by chunks of grilled country bread.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup olive oil, 1/2 small white onion, finely chopped, 2 large cloves garlic, finely chopped, 1 red bell pepper, roasted, peeled, and finely chopped, and more.

Yes, Huevos a la Flamenco falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Huevos a la Flamenco

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